My kids love Gyoza. They don’t even look what’s inside when they eat it. They eat it all! That is why I hide some ingredients that they don’t normally eat, like Shiso leaves, inside Gyoza. It’s green and it has unique flavor. I want my kids to be familiar with different kinds of food while they are small. They enjoy this crispy chicken shiso Gyoza and didn’t seem to be bothered that something green was peeking out.
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- 2 Chicken thighs, rinsed and pat dry, chopped into small pieces
- 20 Gyoza Wrappers (30 wrappers in the package)
- 20 Shiso leaves (Perilla)
- 2 Tbsp. sesame oil for frying
- In a small bowl, combine seasonings and mix well. Add the meat in the bowl and rub it with hands. Keep in the fridge for 30 minutes or until you are ready to cook.
- On top of Gyoza wrapper, place Shiso leaf and put the meat on top. Fold in half as you see in the picture.
- In a non-stick frying pan, heat sesame oil over medium heat. Place the Gyoza on the pan and cover to cook until nicely browned. Then turn it over and cover to cook again. When the chicken is cooked through, uncover and cook 1-2 minutes till the Gyoza becomes crispy.
- Serve with Yuzu Kosho Ponzu sauce.
- If you have extra Gyoza wrappers, you can put cheese inside and cook on the pan. Kids love it!